Adding more sugar

[Smeddy]

We just racked an Irish Red to a second carboy and took a FG putting the beer at about 4.9%. We are wondering if adding some sugars would boost the percent without damage to taste...Is it worth it?

 

[Pappers_]

I wouldn't do it at this point in your brew, with your beer in secondary. If it were me, I would see how the beer turns out, then decide if you want to make any changes to the recipe for the next time, when you can add sugar (if wanted) during the boil. Of course, it's just my opinion. Cheers,

Jim

 

[histo320]

In order to boost the Alcohol in one of my beers I just added Corn Sugar (Priming Sugar) when I racked it into secondary. I wouldn't suggest this becuase the beer I made was a Cranberry beer and it kinda made it very dry.

Just add more grain or extract next time around, or even brown sugar during the boil.

 

[Schlenkerla]

I wouldn't do it at this point in your brew, with your beer in secondary. If it were me, I would see how the beer turns out, then decide if you want to make any changes to the recipe for the next time, when you can add sugar (if wanted) during the boil. Of course, it's just my opinion. Cheers,

Jim

+100% - Don't add sugar. A general rule of thumb is not to let sugar comprise more than 20% of the fermentables.

For example: If you were making a light beer, like a cream ale, use a max of 1 lb sugar with 4 lbs of DME.

If you don't follow this rule it will leave your beer with a cidery/wine taste.

Right now if you added say 1/2-1lb to your secondary it would probably ferment out quickly but you would have a bunch more sediment in you fermentor that you really don't want to get into bottles.

Also if you add more sugar it will take longer to mellow or not taste hot (alcoholic).

4.9% is pretty good for an Irish Red. Right In the middle.

2004 BJCP Style Guidelines

9D. Irish Red Ale

Aroma: Low to moderate malt aroma, generally caramel-like but occasionally toasty or toffee-like in nature. May have a light buttery character (although this is not required). Hop aroma is low to none (usually not present). Quite clean.
Appearance: Amber to deep reddish copper color (most examples have a deep reddish hue). Clear. Low off-white to tan colored head.
Flavor: Moderate caramel malt flavor and sweetness, occasionally with a buttered toast or toffee-like quality. Finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. Generally no flavor hops, although some examples may have a light English hop flavor. Medium-low hop bitterness, although light use of roasted grains may increase the perception of bitterness to the medium range. Medium-dry to dry finish. Clean and smooth (lager versions can be very smooth). No esters.
Mouthfeel: Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Moderate carbonation. Smooth. Moderately attenuated (more so than Scottish ales). May have a slight alcohol warmth in stronger versions.
Overall Impression: An easy-drinking pint. Malt-focused with an initial sweetness and a roasted dryness in the finish.
Comments: Sometimes brewed as a lager (if so, generally will not exhibit a diacetyl character). When served too cold, the roasted character and bitterness may seem more elevated.
Ingredients: May contain some adjuncts (corn, rice, or sugar), although excessive adjunct use will harm the character of the beer. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. UK/Irish malts, hops, yeast.
Vital Statistics:
OG 1.044 - 1.060
FG 1.010 - 1.014
IBUs 17 - 28
SRM 9 - 18
ABV 4.0 - 6.0%

 

[Smeddy]

Thanks for the feedback everyone, I think I'm going to let this one go and adjust the DME on the next IR batch. Schlenkerla, thanks for the BJCP link, that will come in handy.